‘For there is good news yet to hear and fine things to be seen, Before we go to Paradise by way of Kensal Green.’
These last two lines of G.K Chesterton’s poem, ‘The rolling English road’ which aptly is about Chesterton’s fear of prohibition being introduced in England, are also the inspiration for the gastro pub Paradise by way of Kensal Green see you learn something new every day. Anyway moving on from our poetry lesson, there are now even finer things to be seen at Paradise by way of Kensal Green as they start their next collaboration. Following on from the likes of Deliciously Ella, Alex James, Paul A Young and Skinny Bitch Collective, it is now the turn of Cake boy aka award winning Master pâtissier and all round charmer, Eric Lanlard.
Having launched to the public this week and running throughout October, Eric has created a menu of puddings – a.whole.menu (it’s the dream) and The Handbook went down to check it out. For those who haven’t been Paradise is very Miss Havisham-esque, just minus the dust and cobwebs, it’s all high, decorated ceilings, low lighting, an eclectic mix of ornate chairs and tables, the walls are adorned with paintings and there are stone statues casually residing – a faded grandeur.
Before we move on to the pudding we tried the a couple of the dishes off the Paradise menu and a special mention has to go out to the delectable tuna tartare with avocado salsa and the unbelievably good roast garlic mash – if you want the ultimate in comfort food then this is an absolute must.
Now for the puddings, we tried four, (well it would be wrong not to) the West Indies Chocolate Tart was a beautifully spiced chocolate torte, it was warming and rich, with aromatic winter flavours and unlike anything we had had before. A classic baked white chocolate and passion fruit cheesecake was a firm favourite, it’s a classic combination for a cheesecake and it was spot on.
The ginger and lemon grass crème brulee had the perfect crunchy topping and texture but sadly the flavours were almost too subtle to be detected. Finally we tucked into the warm upside down berry sponge with custard, a nostalgic, simple pudding the sort that your Granny might make, except it’s created by an international star baker… sorry Granny. Other puddings which we wish we could have tried, but feasibly couldn't fit in were the pear and hazelnut tartlet and the Matcha and Yuzu tart.
With the weather turning colder, heading to Paradise and eating your way through the entire menu is a perfectly acceptable way to spend an October evening, you’d be a fool not to.
The menu is available now until the end of October